Pastry for cream tart
  • Anchor Lighthouse Cake and Biscuit Self Raising Flour
  • 60gr softened Butter
  • 1 Teaspoon Sugar
  • 3 Table spoons Milk
  • 100gr Caster Sugar
  • 1 Teaspoon Flour
  • 1 Teaspoon Cinnamon
  • 250 ml Cream
  • *Mix all ingredients together before pouring into tart tin.
  1. Put flour, sugar and butter in a bowl.
  2. Rub all ingredients together until they resemble breadcrumbs.
  3. Add milk, mix lightly and form pastry into a ball.
  4. Roll out and line prepared tart tin, with removable base.
  5. Add filling and bake at 220°C for 30 minutes until thickened.
NB: Rotate tin from time to time to equalise colouring of cream.